It's a pretty classic kimchi made with a house-made fish sauce - containing Irish kombu seaweed, shiitaki and mirin - and traditional Korean gochugaru coarse chilli powder. 
 
We ferment this kimchi for at least seven days at 7 degrees celsius and 3 days at 18 degrees celsius, which means maximum flavour. Always keep in the fridge to slow fermentation. 
 
We are currently unhapy with the quality of the labels, so we appologise. We have reduced the price from £6.00 to £5.50 untill we get new, better labels. Thank you for your patience and remember, it's what's on the inside that counts. Peace.